Ball refiner for small workshops – Refiners which are used to mill the chocolate cream (natural or palm based chocolate, cream or similar products) with capacity suitable for small workshops
High capacity ball mill – Refiners which are used to mill the chocolate cream (natural or palm based chocolate, cream or similar products) with capacity suitable for high capacity industry.
Chocolate storage tank – Store your chocolate in water jacketed reservoirs completely made of AISI304 stainless steel and with side wall Teflon scrapers.
Wheel based tempering machine – Ideal for beginners or patisseries. Tempering operation is made manually by adding some solid chocolate drops. This method of tempering is seed based.
Tempering machine – Continuous chocolate tempering machine, ideal for artisans, possibility to temper chocolate with nut pieces. With additional devices can be used as enrober and for filling poycarbonate moulds.
Decrystallization – Prevent thermal fluctuations inside the storage tank which may occur because of bypassing tempered chocolate back to storage tank .
One-shot depositor (NGOSD-SV series) – Servo driven chocolate outpouring, up to 50% center filling, vertical motion and dry heating features. Designed for small workshops.
One-shot depositor (NGOSD-CV series) – Servo driven chocolate outpouring, up to 50% center filling, vertical motion and dry heating features. Designed for medium and high capacity manufacturers.
Cocoa lentils forming – Fed liquid chocolate between the cooled drums is formed, due to the holes on the surface of the drums. The chocolate dragee forming machine is designed especially for chocolate, which is coated with sugar on the final stage of the production.
Hollow chocolate figures forming – Chocolate spinner line is specially designed for manufacturing of hollow figures. Capacity of the line is 4-5 moulds/min.
Spread cream filling machine (mSCF series) – Water jacketed hopper with mixing arm allows spread cream to stay liquid and homogeneous at stand-by regime. Pneumatic cream outpouring.
Enrober – Enrobing machines are used to cover different sweets in chocolate. Cover thickness is related to air blowing force, vibration violence and to the rollers distance coupled at the bottom of reservoir.
Cuverture filling machine – Specially designed chocolate depositor for filling large amount of chocolate to moulds. Thanks to pneumatically actuated mass suction and outpouring, large amount of chocolate can be filled in single action.
Elevator type cooling tunnel – Vertically up & down conveying of moulded products will allow shorten complicated manufacturing lines like chocolate shell line.
Multi storey cooling tunnel – Hybrid cooling tunnel. Without any modification in conveying, it can be used for direct & moulded product cooling as top stage may be mould rail and bottom stage polyurethane belt.
Chocolate coating cabin – Coating cabins are dragee-type chocolate panning machines. They are used to cover various centers with chocolate, yogurt, fat based syrup or chocolate-flavored compounds.
Coating pan (CPP series) – Easy to use. With some advantages against CP series. Variable pan angle & automatic discharging feature. Tulip shape provides more capacity.
Laboratory type kneader – For mixing soft biscuit dough, cake dough, different creams and fillings in small quantities. Suitable for small workshops, laboratories & universities.
Double arm Z mixer – Double z kneaders are suitable for many applications such as mixing and kneading different kind of dough like soft biscuit dough, cake dough, different creams and fillings.
HF serie co-extruder for small workshops – Designed for workshops which are using rotary ovens for baking. Suitable for single time product feeding on same tray.
VF serie co-extruder for small workshops – Designed for workshops which are using rotary ovens for baking. Suitable for multiple times product feeding on same tray.
The sweets entering the enrober are transferred from a plastic feed belt onto a wire mesh belt and pass under curtain of chocolate; there is a plate or a trough fitted with a roller underneath the mesh to ensure controllable coating of the underside of the sweet. The excess mass from the curtain falls through the wire mesh belt into a sump, and is recirculated. Part of the mass is diverted through a detemperer and is then retempered: blending of the freshly tempered and recirculated streams controls the overall level of temper in the enrober. After the curtain, excess chocolate is forced off the product by an air blower and a licking roll is used to control the amount of mass left on the underside of the sweet. There is a vibrator after the blower to remove excess chocolate and to improve the appearance of the sweet; finally there is a detailing rod between the end of the wire belt and the start of the cooler belt.
Water-jacketed chocolate feeding reservoir.
Chassis made of stainless steel.
Wire mesh made of stainless steel.
Closed loop water system; Water reservoir with resistance, thermostat and water pump.
Chocolate transfer pump.
Water-jacketed collecting reservoir with horizonal mixer.
Side lids are made of t-slot profile & plexiglass.